Prepare the pan you will be using. large frying pan or tabletop griddle cooktop to make all at once.
In a large bowl mix Eggs, Milk/cream and vanilla together. Set aside.
Slice bread that you are using. My favorite for French toast is Challah bread because it stays firm and absorbs the custard really well without falling apart like the brioche. (although if I only have brioche, I just toast it up in a 250-degree oven for about 20 minutes to dry it out)
In a large Pyrex I pour the custard and soak the bread slices for about 5 minutes each side.
Heat up the cooktop or frying pan to medium high heat.
Add a tablespoon to two (depending on the size of pan) and spread melted butter around. Reduce heat if it’s sizzling too much, I don’t want to burn the butter.
Place each slice of soaked bread on frying pan.
Allow to sit there for about 3-4 minutes then flip.
NOW! Reduce the heat to medium low or 300 degrees. This way the inside cooks thoroughly. We are looking for toasted outside and at the same time Soft pillowy (and cooked!) inside.
Top this with powdered sugar/ cinnamon.
Whatever your heart desires.
I’ve been making this Caramel Apple Bourbon sauce that my family loves. It’s not too difficult and tastes amazing! (You can top ice cream with it too! 😊
